In large bowl, with mixer on low speed, beat butter, sugars, and fresh ginger until combined. Increase speed to medium; beat until light and fluffy, 2 to 3 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and molasses until blended. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Transfer dough to clean work surface. Divide dough in half, and flatten each half into a disk; wrap disks in plastic wrap. Refrigerate at least 1 hour or overnight.

Arrange 2 racks in upper and lower thirds of oven. Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper; set aside. Remove dough from refrigerator, and let stand until slightly softened. (This will help keep dough from cracking when rolled.) On large piece of parchment paper lightly dusted with flour, with floured rolling pin, roll dough to about 1/4-inch thickness. To prevent sticking while rolling, occasionally run large metal offset spatula under dough, and sprinkle with more flour. Place parchment paper and dough on another cookie sheet; freeze until very firm, about 15 minutes.

Remove dough from freezer; working quickly, with floured large cookie cutters, cut out desired shapes. (If dough begins to soften too much, return to freezer for a few minutes.) With wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.

Bake cookies until crisp but not darkened, 12 to 15 minutes, rotating sheets between upper and lower racks halfway through baking. Transfer cookies, on parchment, to wire rack to cool completely. Decorate as desired with Royal Icing, if using. Store cookies, in airtight container, at room temperature for up to 5 days.

Kate Mathis

The season wouldn't be complete without these zingy gingerbread cookies.

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